Fresh ginger adds a little kick to this Christmas classic.
- 1 ½ cups pear preserves
- ½ cup clementine or orange juice
- 1 ½ tablespoons grated fresh ginger
- 1 tablespoon stone-ground mustard
- 1 (10- to 11-pound) bone-in smoked ham (shank portion)
- 1 cup water
- Garnish: charred pear and clementine halves (see KITCHEN TIP), bay leaves
- Preheat oven to 325°.
- In the container of a blender, combine preserves, clementine or orange juice, and ginger; process until smooth. Spoon mixture into a bowl; stir in mustard.
- Using a knife, lightly score outside of ham. Place ham in a 15-inch cast-iron skillet. Pour 1 cup water in pan. Loosely cover with foil.
- Bake for 1 hour. Uncover and bake until a meat thermometer registers 160°, about 1½ hours more, brushing occasionally with pear mixture and loosely covering with foil to prevent excess browning, if necessary. Let stand for 20 minutes before serving. Garnish with pears, clementines, and bay leaves, if desired.
To prepare garnish, melt 1 tablespoon butter in a skillet over medium-high heat. Add pear and clementine halves; cook until lightly browned.
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